Pecan Pumpkin Pie Non Dairy
Indulge in the warm, spiced flavors of fall with this luscious Pecan Pumpkin Pie that’s completely dairy-free! Featuring a creamy pumpkin filling made with rich coconut milk, sweetened with brown sugar and maple syrup, and infused with aromatic pumpkin pie spice, this pie is a holiday favorite with a twist. Topped with a glossy layer of caramelized pecans, it offers the perfect balance of smooth and crunchy textures in every slice. The flaky, dairy-free pie crust effortlessly ties it all together, making this dessert an absolute showstopper for vegans, those with dairy sensitivities, or anyone who craves a unique twist on a classic. Add a sprinkle of flaky sea salt for a sophisticated flavor pop, and serve it with non-dairy whipped cream for the ultimate crowd-pleaser. With just 20 minutes of prep time and easy-to-follow steps, this pecan pumpkin pie is destined to be the highlight of your dessert table!
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Recipe Information
Ingredients
- 1 9-inch crust Dairy-free pie crust
- 1.5 cups Pumpkin puree
- 0.75 cups Coconut milk (full-fat, canned)
- 0.75 cups Brown sugar
- 2 tablespoons Maple syrup
- 3 tablespoons Cornstarch
- 1.5 teaspoons Pumpkin pie spice
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Salt
- 1 cups Pecan halves
- 0.25 cups Brown sugar (for topping)
- 2 tablespoons Maple syrup (for topping)
- 1 tablespoons Coconut oil (melted)
- 0.25 teaspoons Flaky sea salt (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Place your non-dairy pie crust into a 9-inch pie dish and set aside.
In a large mixing bowl, whisk together the pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt until smooth and well combined.
Pour the pumpkin filling into the prepared pie crust. Smooth the surface with a spatula.
Bake the pie in the preheated oven for 40-45 minutes, or until the filling is mostly set but still slightly jiggly in the center. Remove from the oven and let it cool slightly while preparing the pecan topping.
For the pecan topping, combine the pecan halves, brown sugar, maple syrup, and melted coconut oil in a bowl. Mix until the pecans are evenly coated.
Gently arrange the pecan topping over the pumpkin filling, spreading it out evenly.
Return the pie to the oven and bake for an additional 15 minutes, or until the pecans are toasted and slightly caramelized.
Remove the pie from the oven and let it cool completely at room temperature. This allows the filling to fully set.
Optionally, sprinkle the top with a pinch of flaky sea salt before serving for an extra flavor boost.
Slice and serve the pie as is or with a dollop of non-dairy whipped cream. Enjoy!
Nutrition Facts
Calories |
3784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.7 g | 287% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 438.5 g | 159% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 236.1 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2120 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
